Remove skin and bones from trout; flake flesh. You will need about 1½ cups flesh.
Cook the pasta in a large pan of boiling well-salted water, uncovered, until tender but still firm; drain.
Meanwhile, add broccolini to a pan of boiling water; return to the boil, drain. Rinse under cold water; drain well.

Heat oil in a large frying pan; add the shallots, garlic and anchovies; cook, stirring, over low heat until softened and broken down to a paste, about 10-15 minutes. Add the broccolini, pine nuts, chilli, parsley and salt and pepper to taste; toss until hot.
Add pasta to sauce with trout and lemon juice to taste.
Not suitable to freeze or microwave.See The Weekly's Food Team cooking these delicious recipes at the Sydney Royal Easter Show, five shows a day on April 14-16, 20, 21, 24-27. Tickets at the show or online at eastershow.com.au.